GB/T 15108-2017 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 15108-2017 | English | 210 |
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Raw sugar
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| GB 15108-2006 | English | 519 |
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[GB/T 15108-2006] Raw sugar
| Obsolete |
| GB/T 15108-1994 | English | 359 |
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Raw sugar
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Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB/T 15108-2017
GB/T 15108-2017: Raw sugar---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT15108-2017
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.180
X 31
Replacing GB/T 15108-2006
Raw sugar
(Codex Stan 212-1999, Codex standard for sugars, NEQ)
Issued on. NOVEMBER 01, 2017
Implemented on. MAY 01, 2018
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of the People's Republic of
China.
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative references... 5
3 Requirements... 5
4 Test methods... 6
5 Inspection rules... 18
6 Marks, packaging, transportation, storage... 22
1 Scope
This Standard specifies requirements, test methods, inspection rules and marks,
packaging, transportation, storage for raw sugar.
This Standard is applicable to cane sugar crystals with molasses made from
sugarcane juice after purification, smelting, and honey separation.
2 Normative references
The following referenced documents are indispensable for the application of
this document. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any
amendments) applies.
GB/T 191, Packaging and storage marks
GB/T 6682, Water for analytical laboratory use - Specification and test
methods
GB 7718, National Food Safety Standard - Standard for nutrition labelling of
prepackaged foods
GB/T 10498, Sugarcane
GB 13104, National Food Safety Standard - Sugars
3 Requirements
For the purposes of this document, the following terms and definitions apply.
3.1 Raw material requirements
The sugarcane used for the production of raw sugar shall meet the
requirements of GB/T 10498.
3.2 Sensory requirements
3.3 Physical and chemical indicators
The physical and chemical indicators shall meet the requirements of Table 1.
Table 1 -- Physical and chemical indicators
3.4 Food safety requirements
The food safety requirements shall meet the requirements of GB 13104.
4 Test methods
Unless otherwise specified, the reagents used in the test are all analytically
pure, and the water is the grade 3 water specified in GB/T 6682.
4.1 Sensory determination
Take about 1kg of raw sugar sample in a white porcelain dish. Observe under
natural light.
4.2 Determination of sugar content
4.2.1 Instruments, equipment
4.2.2 Reagents
4.2.3 Determination steps
4.2.3.4 Allowable error
The difference between the two measured values shall not exceed 0.05% of
the average value.
4.3 Determination of safety factor (SF)
4.3.1 Instruments, equipment
4.3.2 Determination steps
4.3.2.1 Drying
Preheat the drying oven to 105°C. Put the empty weighing bottle together with
the open lid into the drying oven.
4.3.2.2 Calculation and result presentation
Loss on drying D is calculated according to formula (4). The value is expressed
in%. The calculation result retains two significant digits.
4.4 Determination of ash content
4.4.1 Instruments, equipment
4.4.1.1 Platinum crucible (or quartz crucible, porcelain crucible). 50mL~100mL.
4.4.2 Reagents
Concentrated sulfuric acid. Density is 1.84g/mL.
4.4.3 Determination steps
Use a crucible that is burned to a constant weight to weigh 5g~10g of sample
(to the nearest of 0.1mg). Add 5mL~10mL of concentrated sulfuric acid drop by
drop.
4.5 Determination of color value
4.5.1 Instruments, equipment
4.5.1.1 Spectrophotometer. The wavelength error at 420nm is not more than
±1nm.
4.5.2 Reagents
4.5.2.1 0.05mol/L sodium hydroxide solution.
4.5.2.2 0.05mol/L hydrochloric acid solution.
4.6 Determination of water-insoluble impurities
4.6.1 Instruments, equipment
4.7 Determination of dextran
4.7.1 Instruments, equipment
4.7.3 Determination steps
4.7.3.1 Preparation of standard solution and drawing of standard curve
4.8 Food safety requirements
Determine according to the method specified in GB 13104.
4.9 Net content
Determine according to the method specified in JJF 1070.
5 Inspection rules
5.1 Delivery batch
Each delivery of raw sugar is a delivery batch. Each batch of sugar shall be
accompanied by the quality certificate of the country of origin. The buyer
receives the goods with the quality certificate and conducts sampling inspection
at the delivery site.
5.2 Inspection batch
Each delivery batch of raw sugar is an inspection batch.
5.3 Sampling
5.3.4 Sampling
5.3.4.1 Overview
There are three types of original sampling. systematic sampling, stratified
sampling and secondary sampling. One of the sampling types can be selected
according to the actual situation.
5.3.4.3 Stratified sampling
A batch of raw sugar can be sampled in several layers (not less than 3 layers)
in the process of loading-unloading, processing, and stacking, for example, in
a cabin. According to the mass of raw sugar contained in each layer,
proportionally on the newly exposed surface, distribute points evenly.
5.3.4.5 Special requirements
In case of large batches, long loading-unloading time, high temperature and so
on, samples shall be taken and kept as soon as possible to prevent evaporation
of water. If the cargo is unloaded on rainy days, prevent rain and moisture
absorption.
5.3.5 Sample preparation
5.3.5.1 During the sample preparation process, the composition of the sample
shall be prevented from changing and contamination.
5.4 Sample inspection
5.4.1 Sample inspection requirements
The analysis samples are divided into 3 portions. Inspect according to the test
method specified in this Standard. Use the average of the two closest measured
values as the final test result of the inspection lot. Or if the difference between
two measured values and an intermediate value is equal, then use this
intermediate value as the final test result of the inspection lot. This result shall
be regarded as the average quality of the batch of raw sugar.
5.4.2 Result determination
If the inspection results have nonconforming indicators, double samples shall
be taken.
5.4.3 Storage of inspected sample
The analysis samples shall be kept in a safe place for inspection. The storage
period may be in accordance with relevant regulations but shall not be less than
3 months.
6 Marks, packaging, transportation, storage
6.1 Marks
The label of pre-packaged raw sugar shall meet the requirements of GB 7718.
The packaging, storage and transportation signs shall meet the requirements
of GB/T 191.Each batch of raw sugar delivery certificate shall have the
following information.
6.2 Packaging
The packaging materials of raw sugar shall meet food hygiene requirements.
6.3 Transportation
The means of transportation shall be hygienic, clean and dry. Mixed
transportation with toxic and hazardous materials is strictly prohibited.
6.4 Storage
Try not to store raw sugar in the open air. When it is necessary to store in the
open air, it needs to be covered tightly with rain-proof cloth. Strictly prevent sun
exposure, rain or dust.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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